$104
The Saint-Félicien is similar to Saint-Marcellin in flavour and texture, although it is almost twice in size and slightly rich and creamier. The French call this cheese caille doux. It is also said that the cow’s milk recipe was invented at the beginning of the 20th century by a Lyon dairyman who had the idea of mixing cream with his unsold gallons of milk. If this is true, the name of the cheese was inspired by the Saint Félicien square where he had his dairy shop.
Piece of 180g
Best before: 1 week after the delivery
Origin : France, Rhône-Alpes
Farmhouse cheese: Yes
Milk : Raw
Texture : Soft with bloomy rind
Fat : (%) : 28%
Wine: Dry Red Wine
Seasonality : April-September
Animal : Cow
Intensity : Medium
PDO/AOP : Yes
Appearance : Creamy
Pregnant woman: No
Tour Guyotte is a raw goats’ milk cheese from Burgundy. It’s a soft, mossy, spring goat cheese covered either with silvery green or rusty orange tinged molds. It’s named after the Guyotte, a small river in the Saône-et-Loire department of the Bourgogne region, and a tributary to the Doubs and, ultimately the Rhône.
Piece of 250g
Best before: 1 week after the delivery
Portion of 200g not sliced Eat by date: 7 days after the delivery
A soft pate goat cheese, medium intensity and 2 weeks maturation.
Piece of 250g AOP certification (protected designation of origin)
Eat by date: 10 days after the delivery
Valençay cheese is one of the classic French cheeses made in the province of Berry in central France. It is named after the town of Valençay in the Indre department, France.
This cheese comes in two types: the one coated with wood ash and produced on farms is called Valençay Fermier while the other coated with vegetable ash and made in dairies or industries is called Valençay Laitier.
Valençay is an unpasteurised goats-milk cheese. Its rind has a rustic blue-grey colour which is made of the natural moulds. The rind is then darkened by dusting charcoal powder. It is available usually between March and December, with peak manufacture between April and August.
Valençay cheese used to have a shape of a perfect pyramid with a pointed top. But when Napoleon returned to the castle of Valencay after his unsuccessful expedition in Egypt, he saw the cheese, in a fit of rage drew his sword and cut off the top of the cheese. Since then the cheese has always been made with a flattened top.
Piece of 220g
Best before: 1 week after the delivery
Order before Monday 6pm for Delivery Friday November 3rd (due to French Public Holiday on November 1st)
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